If you’re ready to upgrade your fall dessert game, let me introduce you to the Best Pumpkin Pie you’ll ever bake — a luscious, velvety Pumpkin Dessert made with sweet white pumpkin! Think of this as the classy cousin of the traditional orange pumpkin pie. It’s smooth, rich, and just sweet enough to make you reach for a second slice.
This recipe is my go-to for Holiday Baking because it checks all the boxes: it’s seasonal, it makes the house smell like autumn, and it has just enough of a twist to make people ask, “Wait… what did you put in this?”
The Story Behind This Pie
I first discovered white pumpkins at a local farmer’s market — they looked so chic sitting next to the classic orange ones. I had to try cooking with them, and oh boy, I was hooked. Their flavor is a touch sweeter and creamier, which means you can dial back on the sugar. That makes this pie feel a little more elevated and a little less cloying.
Plus, let’s be honest: bringing a white pumpkin pie to a potluck just makes you look like the person who knows all the Pumpkin Recipes Dessert secrets.
What Makes This Recipe Irresistible
- White Pumpkin = Natural Sweetness – Less processed sugar needed!
- Homemade Puree = Creamier Filling – Trust me, it’s worth the extra step.
- Freshly Baked Crust – Because nothing beats a flaky, buttery crust.
- Perfect for Fall Gatherings – This one screams Fall Baking season.
- No Stress, All Flavor – The steps are simple, beginner-friendly, and deliver bakery-worthy results.
Grocery List – What You’ll Need
Here’s the quick rundown of ingredients you’ll be grabbing:
- White Pumpkin – Your star player, naturally sweet and beautiful.
- Coconut Oil & Salt – For roasting and enhancing flavor.
- Eggs & Condensed Milk – For that rich, custardy pie filling.
- Pumpkin Pie Spice – Because autumn isn’t autumn without it.
- Butter, Flour & Sugar – For the homemade crust.
- Cold Water – To bring the dough together.
How to Make It – Simple & Straightforward
- Prep the Pumpkin: Slice, scoop, and roast your white pumpkin until fork-tender. (Roasting brings out that natural sweetness!)
- Make the Puree: Blend the roasted pumpkin until silky smooth. Don’t skip passing it through a sieve — it keeps the filling lump-free and gorgeous.
- Mix the Filling: Gently whisk together your puree, eggs, condensed milk, and spices. Go slow so you don’t add air bubbles.
- Build the Crust: Grate cold butter into your flour mixture, add water, and chill the dough before rolling. A chilled crust = flakier crust.
- Assemble & Bake: Pour that dreamy filling into your pie crust and bake until set.
That’s it — no tricky steps, no fancy tools, just Sweets Treats that make you look like a pro.
Pro Tips for the Best Outcome
- Roast, Don’t Boil: Boiling can make the pumpkin watery. Roasting keeps the flavor concentrated.
- Chill the Butter & Dough: This is the secret to a crust that’s flaky, not tough.
- No Overmixing: Keep the filling smooth and bubble-free by stirring gently.
- Taste Test the Puree: If your pumpkin is extra sweet, you might skip the sugar altogether.
Variations to Try
Want to put your own spin on this Pumpkin Pie Recipes classic? Try these:
- Orange Pumpkins: Go traditional with a standard pie pumpkin.
- Brown Sugar Swap: For a deeper, molasses-like flavor.
- Canned Pumpkin: When you’re short on time but still want Decadent Desserts.
- Pre-Made Crust: No judgment here — perfect for quick Holiday Baking nights.
Serving Suggestions
Serve this Pumpkin Dessert warm or at room temp with:
- A dollop of whipped cream (or spiked whipped cream if you’re feeling festive).
- A drizzle of caramel sauce for extra indulgence.
- A sprinkle of cinnamon sugar or candied pecans for crunch.
Pair with hot coffee, a chai latte, or a glass of spiced wine for the ultimate fall vibes.
Storing & Leftovers
- Fridge: Cover and refrigerate for up to 4 days.
- Freezer: Wrap slices individually and freeze for up to 1 month. Thaw in the fridge overnight before serving.
- Reheat: Pop in the oven at 300°F for about 10 minutes to warm up without drying out.
FAQs
Q: Can I use store-bought puree?
A: Absolutely! Just make sure it’s 100% pumpkin puree, not pie filling.
Q: Can I make this pie ahead of time?
A: Yes! Bake the day before and store it covered in the fridge. Bring it to room temperature or reheat slightly before serving.
Q: Can I use a gluten-free crust?
A: Totally. Sub a gluten-free flour blend for the crust or use a premade gluten-free shell.
This Best Pumpkin Pie with white pumpkin is going to be your secret weapon this season. It’s unique, show-stopping, and ridiculously easy to make. Perfect for potlucks, family dinners, or just a Tuesday night when you’re craving Sweets Treats that scream autumn.
If you love How Sweet Eats and the cozy vibes of homemade pie, this one deserves a permanent spot on your Pumpkin Pie Recipes list. Because let’s be honest — Decadent Desserts like this don’t just feed the belly, they feed the soul. Print
Best Pumpkin Pie Recipe | Creamy White Pumpkin Pie for the Holidays
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 Slices
- Category: Dessert
Description
This creamy white pumpkin pie is a slightly sweeter twist on the classic, bringing all the cozy autumn vibes you crave — with less sugar and a beautifully silky texture.
Ingredients
For the Pumpkin
- 1 medium white pumpkin
- 2 tablespoons coconut oil
- 1 teaspoon salt
For the Filling
- 2 large eggs
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
For the Pie Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 ½ teaspoons granulated sugar
- ½ cup unsalted butter, very cold or frozen
- 3 tablespoons cold water (plus a little more if needed)
Instructions
- Roast the Pumpkin
- Preheat your oven to 375°F. Slice the white pumpkin in half and scoop out all the seeds and stringy fibers with a spoon. (Save the seeds if you like roasting them later!)
Brush the cut side of each pumpkin half with coconut oil, then sprinkle lightly with salt. Place the halves face-down on a parchment-lined baking sheet. Use a sharp knife to poke a few holes through the skin so steam can escape. - Bake for about 1 hour or until the flesh is tender enough to scoop out easily. Allow the pumpkin to cool slightly, then scoop the flesh into a blender or food processor. Puree until smooth, then press through a fine mesh sieve to remove excess liquid.
- Measure out 2 cups of pumpkin puree and add to a large mixing bowl. Whisk in the eggs, sweetened condensed milk, pumpkin pie spice, and salt until fully combined. Stir gently to avoid creating too many bubbles, which can affect the smoothness of the pie filling.
- Preheat your oven to 375°F. Slice the white pumpkin in half and scoop out all the seeds and stringy fibers with a spoon. (Save the seeds if you like roasting them later!)
- Make the Pie Crust
- While the pumpkin is roasting, start your crust. In a large bowl, whisk together flour, salt, and sugar.
- Grate the frozen butter directly into the flour mixture in a few batches, tossing gently after each addition so the butter stays separate and coated.
Add cold water, one tablespoon at a time, mixing just until a dough forms. Knead briefly (about 2 minutes) until smooth, then shape into a flat disk. Wrap in plastic wrap and refrigerate for at least 20 minutes. - After chilling, roll the dough on a lightly floured surface until it’s about ⅛-inch thick. Carefully drape it over a 9-inch pie dish, letting the edges hang over slightly. Fold the extra dough under and pinch to form a fluted edge. Place the pie crust back in the refrigerator while you prepare to bake.
- Assemble & Bake
- Pour the pumpkin filling into the chilled crust and smooth the top. Place in a preheated 425°F oven and bake for 15 minutes. Without removing the pie, reduce the oven temperature to 350°F and bake for another 30 minutes, or until the center is set but still slightly wobbly.
- Remove from the oven and cool completely on a wire rack before slicing.
Notes
- Whipped Cream Bonus: Add a generous swirl of whipped cream before serving for an extra treat.
- Protect the Crust: If the edges of the crust brown too quickly, cover them with a pie shield or strips of foil halfway through baking.
- Using Frozen Crust: If you’re using a store-bought frozen crust, you can skip blind-baking — simply bake the filled pie at 350°F for 35–40 minutes until set.
Nutrition
- Serving Size: 1 Slice
- Calories: 498 kcal
- Sugar: 6 g
- Sodium: 1094 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Carbohydrates: 71 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 105 mg
